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TOMATO MOUSSE SALAD Source: Great Performances Cookbook by the Symphony League of Tupelo, Mississippi
1 (10 3/4 oz) can condensed cream of tomato soup 3 oz cream cheese, softened 1 tbsp unflavored gelatin 1/2 cup cold water 1/2 cup celery 1/4 cup ripe olives pitted and chopped 1 green bell pepper 1 tsp grated onion 3 tbsp pickle relish
Heat soup to boiling point.
Add cheese and stir until dissolved. Add gelatin to cold water and dissolve. Combine that and remaining ingredients to soup mixture.
Pour into a chilled and oiled 1 qt mold or 8 individual molds. Chill until set.
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